Even though we roll our eyes when we hear it, “Eat your vegetables” is a saying that we might be well advised to heed. Our mothers and grandmothers automatically knew that fresh fruit and vegetables were good for us, and science has reinforced the value of fresh produce in keeping our bodies in peak condition. Nevertheless, we frequently scrimp on eating root veggies, either because they seem boring or we don't know the proper way to prepare them. These nutrition-packed powerhouses are worth a second look, though. Here’s an overview that will hopefully inspire you to reach for the roots when you're in the produce section of your grocery store. They are also essential if you wish to follow a vegetarian weight loss diet.
Enticing Carrots
Oh, the pervasive carrot. Baby carrots are peeled, washed, and sealed in plastic bags for a no-fuss break. But carrots are not given credit for their variety or versatility. For example, not all carrots are orange. Next time you wish to experiment, be looking out for white, yellow, red, and even purple carrots. They can be employed in recipes, or to add colourful color to your plates.
Talking of recipes, carrots can be more than a final thought for a salad or to enrich and add flavour to broths. Carrots give bread, muffins, and cakes an excellent moisture, texture, and flavor, and cold carrot soup can be a refreshing taste treat on a hot summer day. Throw rasped carrots, cream cheese, and rasped onion into a blender and spread on toast points for a delicious appetiser. Step into the future with a carrot mousse or flashback to the past with pickled carrots. Let your inspiration fly and you can rediscover these colorful treasures.
Radical Rutabagas and Mouth watering Turnips
Although the Finns and Swedes cook rutabagas with coolness, the rutabaga and turnip aren't in most Northern Americans repertoires when it comes to cooking veg. Sure, turnip greens are a staple of the savory cuisine of the South, but what to do with the root?
Rutabagas are really a cross between turnips and cabbages, though they are most often used like a turnip in cooking. Either rutabagas or turnips can be cooked and added to mash to improve their flavour and nourishment. Try turnip custard, or mix apples and rutabagas for a delicious baked stew. Use rutabagas in a spice cake or bread, or make a seasoned puree and serve it with a meat dish.
Hearty Jicama
Like the carrot, the jicama is sometimes banished to the salad bar. But this sweet, starchy, and refreshing root vegetable is a superb addition to stir-fry or potato salad. Much of jicama’s appeal is its unique crunchy texture, so grate it, cube it, or julienne it to add zazz to cold dishes. Toss jalapeno with vinegar, cilantro, and jalapeno, and then place grilled shrimp over a bed of jicama. Delectable!
Other Nutrition-Packed Roots
When going to the fresh items section of your grocers, don’t miss the other roots that have taken a rear seat to other fresh fruit and veggies. Beets, parsnips, and radishes also offer culinary delights, so embrace their flexibility and their abilities to get you excited about eating your vegetables!
Vegetables are essential for good diets for losing weight and you can learn more about healthy eating and recipes in this Diet Solution review.